res Leches cake is the Hispanic-influenced dessert showing up on restaurant dessert menus. Soaked in three sweet milks, this version boasts using a foolproof Betty Crocker® cake mix to make it easy.
Prep Time:20 min
Start to Finish:3 hr 55 min
Makes:16 servings
1 box Betty Crocker® SuperMoist® white cake mix
1 1/4 cups water
2 tablespoons vegetable oil
3 eggs
1 cup mashed bananas (2 medium)
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup (from 14-oz can) coconut milk (not cream of coconut)
1/2 cup whipping cream
1 container Betty Crocker® Whipped fluffy white frosting
Banana slices and/or toasted coconut, if desired
1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray.
2. In large bowl, beat cake mix, water, oil, eggs and mashed bananas with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4. Poke top of cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. In large bowl, stir together condensed milk, coconut milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate at least 2 hours or overnight until mixture is absorbed into cake.
5. Spread frosting over cake. Garnish each serving with banana slices and/or toasted coconut, if desired. Store covered in refrigerator.
High Altitude (3500-6500 ft): Bake 35 to 40 minutes.
Nutrition Information:
1 Serving: Calories 430 (Calories from Fat 180); Total Fat 20g (Saturated Fat 8g, Trans Fat 2g); Cholesterol 55mg; Sodium 290mg; Total Carbohydrate 56g (Dietary Fiber 0g, Sugars 41g); Protein 5g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 4% Exchanges: 1 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.
